1/2cupnutscoarsely chopped (or pumpkin seeds if you need this to be nut-free)
2tablespoonswheat germomit if you need to make this gluten-free
1cupdatespitted (or prunes)
1cuppeanut butteror other nut/seed butter
1/2cupbutteror coconut oil
1/2cupcorn syrupor honey
2cupsoatssource gluten-free oats if you need to make it (duh gluten-free)
2tablespoonswheat branomit if you need to make this gluten-free
Preheat oven to 375 F
Place the nuts, wheat germ, and flax seeds on a baking sheet and bake for 4 minutes. If the nuts are not toasted yet, return to oven and keep checking at 1 minute intervals. The nuts can start to burn very quickly!
Meanwhile, place the dates in a saucepan and cover with water. Heat over medium until the dates are soft and most of the water has evaporated. Mash with a fork.
Turn heat to low. Add in the peanut butter, butter, syrup, vanilla, and cinnamon.
Add in remaining ingredients and toasted nuts/seeds/wheat germ.
Stir until combined then press into a 9x9 pan.
Refrigerate until firm enough to cut.
This is the most adaptable recipe ever.
Author: Jessica Penner
Recipe Developed by Jessica Penner, Registered Dietitian